Butterscotch Budino Recipe

Make the butterscotch base

In a medium saucepan over medium heat, melt the butter and add the dark brown sugar. Stir continuously until the sugar is dissolved and the mixture is bubbling, about 3–4 minutes.

Slowly whisk in the heavy cream and whole milk. Bring the mixture just to a simmer, stirring occasionally.

In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

Gradually pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, whisking constantly.

Continue to cook over medium heat, whisking constantly until the mixture thickens and bubbles begin to break the surface, about 5–7 minutes.

Remove from heat and stir in the vanilla extract and kosher salt.

Strain the pudding through a fine-mesh sieve into a bowl to ensure a smooth texture. Divide among serving glasses and chill for at least 3 hours or until set.

In a medium saucepan, combine the granulated sugar and water over medium-high heat. Stir just until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color, about 8–10 minutes.

Carefully and slowly whisk in the heavy cream (mixture will bubble vigorously), then add the butter, sea salt, and vanilla extract. Stir until smooth.

Let the caramel cool to room temperature before using. It will thicken as it cools.

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until soft peaks form.

Refrigerate until ready to use.

Preheat the oven to 350°F (175°C). Crush the shortbread cookies into coarse crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Melt the butter and mix with the cookie crumbs until well combined.

Spread the crumb mixture on a baking sheet and bake for 8–10 minutes, stirring halfway through, until golden brown and crisp. Let cool completely.

Once the budino has set, spoon or pipe a layer of sea salt caramel sauce on top of each serving.

Top with a generous dollop of whipped cream.

Sprinkle with cookie crumble just before serving for added crunch and texture.